A product of excellent aromatic and gustatory finesse, it successfully expresses the typical fruity-floral aromas of young Sangiovese.

It shows great respect for the vintage and clearly reflects the typical characteristics of Sangiovese from Montalcino. Indeed, notes of ripe fruit and flowers (such as violet) harmonize with savory sensations in perfect balance; the tannins are smooth and pleasantly accompany the long finish.

SOIL CHARACTERISTICS:
Rosso di Montalcino originates from Sangiovese grapes grown on the clay-sandy soils of the estate, rich in fossils, marl, and a good amount of limestone.

GRAPE VARIETIES:
100% Sangiovese Grosso.

VINIFICATION TECHNIQUE:
Gentle pressing, fermentation in stainless steel at a controlled temperature of 25–26°C, with 10–15 days of maceration on the skins.

AGING TECHNIQUE:
6 months in oak barrels, 6 months in the bottle.

AGING POTENTIAL:
The wine expresses its characteristics within the year following its release on the market but can age in the bottle for several years, developing its tannins and aromas over time.

CONCLUSIONS:
A wine that showcases the great potential of Sangiovese even after just one year of aging, with promising qualitative evolution over time. It pairs well with meat dishes, cured meats, and cheeses, but also with all kinds of elaborately prepared vegetable dishes.